Is it actually Foie Gras, or ready made Pate de Foie Gras?

You mention a roll, so I suspect the latter - if so, use it as you would any lesser pate.

Beef Wellington, as mentioned above, is a classic use for foie gras. You might also think of using it in anotger classic - Tournedos Rossini.

If, on the other hand, it is the liver itself, cooked or uncooked. comebk to us herefor loads of recioes.

SEARED FOIE GRAS WITH APPLE CHUTNEY

Chutney:
1 tbsp (15 mL) olive oil
½ cup (125 mL) finely chopped onion
1 large Spy apple, peeled, cored and cut into ¼-inch (5-mm) dice
1 tsp (5 mL) finely chopped fresh ginger
2 tbsp (25 mL) chopped dried cherries
3 tbsp (45 mL) packed brown sugar
½ cup (125 mL) rice wine vinegar
Salt to taste


Foie Gras:
Four 3 ounce (100 g) slices foie gras, chilled
Salt and freshly ground pepper


Sauce:
½ cup (125 mL) late harvest Riesling
1 cup (250 mL) chicken stock
Salt and freshly ground pepper
½ tsp (2 mL) fleur de sel
Sliced toasted brioche

1. In a medium saucepan, heat oil over medium heat, add onions and sauté for 2 minutes or until translucent.

2. Add apples and cook 3 minutes or until softened. Add ginger and sauté for 1 minute; add cherries, brown sugar and vinegar. Stir together and cook over low heat for 7 to 10 minutes or until liquid has evaporated and chutney has caramelized slightly. Salt, if desired.

3. Season foie gras with salt and pepper. Heat a nonstick skillet over high heat. When it is hot, add foie gras and sear for about 30 seconds per side or until golden. Transfer to a plate and set aside.

4. Discard fat from skillet and add late harvest Riesling. Boil for 30 seconds or until reduced by half. Add stock and boil for 2 to 3 minutes more or until mixture has reduced and thickened slightly. Season with salt and pepper.

5. Sprinkle foie gras with a little fleur de sel and serve on toasted brioche with a drizzle of sauce and a spoonful of chutney.

Good for you and around 3 chums!

Ok I have one more but it is completely O.T.T. (over the top)! It's a swanky poutine with foie gras!  

6 Yukon Gold potatoes
1 tbsp (15 mL) butter
2 diced shallots
6 oz (175 g) fresh Ontario goat cheese
1 bunch chives, chopped
Salt and freshly ground pepper
Vegetable oil for deep frying
8 oz (250 g) fresh foie gras
1 cup (250 mL) Bordelaise Sauce (recipe follows)

1. Slice potatoes into thin slices. Pile a few slices on top of each other and cut into thin strips.

2. Bring a large pot of water to boil, immerse fries and boil for 30 seconds. Drain immediately and place on a dish-towel-lined tray to dry them. Refrigerate for 1 hour or longer.

3. Heat butter in skillet over medium heat and cook shallots until softened but not coloured. Place goat cheese in bowl and stir in shallots, chives and black pepper.

4. Heat oil in wok or deep fryer to 300ºF (150ºC) or until a cube of bread turns golden in 35 seconds. Add potatoes in batches (oil should bubble gently). Cook about 6 to 7 minutes or until soft but not coloured. Drain well and place on paper

5. Reheat oil to 350ºF (180ºC) or until a cube of bread browns in 15 seconds. Fry potatoes in batches for another 2 to 3 minutes or until golden coloured. Put in paper-towel-lined bowl and toss with salt.

6. Cut the foie gras in four ½-inch-thick (1-cm) slices. When fries are cooked, place foie gras in a hot nonstick pan on medium-high heat and sear each side for 1 minute. Remove from pan immediately and season with salt.

7. Lay fries in the middle of the plate and crumble goat cheese all over them. Place the foie gras on top and pour the Bordelaise Sauce over the foie gras and fries.

Serves 6
Bordelaise Sauce
2 shallots, chopped
½ cup (125 mL) red wine
2 cups (500 mL) beef stock
¼ cup (50 mL) port

1. Place shallots and red wine in a skillet. Heat to medium-high heat and cook wine until 1 tbsp (15 mL) remains. Add stock and bring to boil. Boil 5 minutes or until reduced to 1 cup (250 mL). Add port and boil again until sauce begins to thicken slightly, about 4 minutes. Strain out shallots, pressing down on them to extract as much sauce as possible.

2. Pour over fries.

Makes about ¼ cup (50 mL) sauce

P.S.
You can just use gravy instead of bordelaise sauce.

This one serves 6.

Cheers,
Chase

Fleur de Sel is a hand harvested salt from france. It is collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. To be honest.... you can easily get away with using regular coarse sea salt.